Bon Appétit test kitchen manager, Brad Leone, is back with episode 2 of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’sButter. It’s Alive.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Brad Makes Cultured Butter | It's Alive | Bon Appetit

Listen to more from Culture Club: http://cultureclub.lnk.to/Essentials
Vote for your favourite 80s hit of all time: https://lnk.to/80BestHits
Revisit the time when 80s pop ruled the world: http://www.udiscovermusic.com/stories/promised-you-a-miracle
Stream a playlist featuring Culture Club’s hits of the 80s: https://CultureClub.lnk.to/80sPop
Follow Culture Club & Boy George
https://en-gb.facebook.com/boygeorgeofficial/
https://twitter.com/boygeorge
https://twitter.com/realcultureclub
http://www.boygeorgeuk.com/
http://www.culture-club.co.uk/
Music video by Culture Club performing Time (Clock Of The Heart) (2004 DigitalRemaster).

Listen to more from Culture Club: http://cultureclub.lnk.to/Essentials
Vote for your favourite 80s hit of all time: https://lnk.to/80BestHits
Revisit the time when 80s pop ruled the world: http://www.udiscovermusic.com/stories/promised-you-a-miracle
Stream a playlist featuring Culture Club’s hits of the 80s: https://CultureClub.lnk.to/80sPop
Follow Culture Club & Boy George
https://en-gb.facebook.com/boygeorgeofficial/
https://twitter.com/boygeorge
https://twitter.com/realcultureclub
http://www.boygeorgeuk.com/
http://www.culture-club.co.uk/
Music video by Culture Club performing Do YouReallyWant ToHurt Me (2004 DigitalRemaster).

published:28 Feb 2009

views:62087110

Kefir is a cultured yogurt-like drink that provides natural probiotic properties for reestablishing healthy gut flora. It can be made using raw dairy, coconut milk or other vegan nut milks.
As it ferments, it develops a complex matrix of beneficial microorganisms that can provide natural probiotic properties. Learn more about different types of starter cultures, like milk grains, water grains or powdered starters. We'll discuss the beneficial health components, plus how to make your own living enzyme-rich kefir drink.
Recommended Kefir Making Supplies
OrganicMilk Kefir Grains & Ebook - http://amzn.to/2gHwUGF
Kefir Grains, Org from Grass Fed Milk - http://amzn.to/2gcX5Bm
Live Organic Milk Kefir Grains, Live Culture - http://amzn.to/2fzbU2M
Kefir Starter, BodyEcology - http://bit.ly/1vR1xMg
Organic Milk Kefir Grains, Mr & Mrs Kefir - http://amzn.to/2gpweF1
Kefir Starter, Wilderness Family Naturals - http://amzn.to/2gopDqI
Florida Sun Kefir, Live Organic Water Kefir Grains - http://amzn.to/2gov4WX
Kefir Page: https://www.superfoodevolution.com/kefir.html
Additional Sourced Info:
Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods: http://bit.ly/1ytcFcA
Food Microbiology, Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis: http://bit.ly/1AxzGlS
Effects of probiotics on gut microbiota: mechanisms of intestinal immunomodulation and neuromodulation: http://1.usa.gov/1zjKf6c
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage: http://1.usa.gov/1JmPYSO
Food Science and Technology, Kefir – a complex probiotic: http://bit.ly/1CCat7j
Kefir, A Probiotic Gem Cultured with a Probiotic Jewel: http://bit.ly/1p1JMB4
Did Sex Emerge from Cannibalism? Sex, Death and Kefir. By Lynn Margulis: http://bit.ly/1vArvhj
Gut Flora: http://bit.ly/YWNmFW
The gut flora as a forgotten organ: http://1.usa.gov/1vArA4o
Gut flora in health and disease: http://1.usa.gov/1AxA7wv
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage: http://1.usa.gov/1JmPYSO
Kefir improves lactose digestion and tolerance in adults with lactose maldigestion.: http://1.usa.gov/1Bi4o26
The effect of kefir consumption on human immune system: a cytokine study: http://1.usa.gov/1EGzQ7L
All information is for educational purposes only and is the personal view of the author; not intended as medical advice,
diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.

published:02 Mar 2015

views:231814

Google Tech Talk
March 26, 2010
ABSTRACT
Presented by Benjamin T Stanley.
This presentation will consist of a brief history, process, and science of fermentation. It will cover specific examples of various categories of fermentation including alcohol production, dairy/cheese making, vinegar/pickling, and baking. Samples of various products will be shared and open to discussion with the group to talk about.
Benjamin T Stanley is a young aspiring chef, currently in the Chicago-land area. He holds a bachelors degree in Culinary Arts and Sciences from Kendall College ( Chicago, IL). He has background in many facets of the food industry including management, catering, nutrition, service, fine dining, research, and development. He is a national ranked chef with La Chaîne des Rôtisseurs, and has a passion for learning and teaching anything relating to the industry. He currently works for BellFlavors and Fragrances, a local flavoring and ingredient manufacturer, as an application chef. He assists in developing flavors, creating industrial formulations, and testing food products for worldwide consumption.

published:27 May 2010

views:25242

Born in 1929, British mathematician Michael Atiyah studied in Cambridge where he became a Fellow of Trinity College and later held professorships at Princeton and Oxford. He is best known for his work on the K-theory and the Atiyah-Singer IndexTheorem. [Listener: Nigel Hitchin]
TRANSCRIPT: There was a stage… when, I mean, during the first… just at the beginning of the war… we were in England, and then when the war started we were sort of stuck here. My father had to go back, and then we… later on we followed and we went through France just before the collapse of France. And we went to the Lebanon, and I was at that stage put into a school in the Lebanon because it was, sort of, still during the school term and I had to go to a school which was a quite different kind of school – French type school – totally different kind of education. I survived for a… only there for, I think, a term and I wouldn't have liked to have stayed there much longer. So my schooling wasn't that disturbed by the travelling around. That was the only time when I had a sort of bit of strange surroundings.
But the travelling, I think, as children you enjoy it. And we did the journey back from Khartoum to Cairo on our own, my brother and I – my brother's two years younger – when I was 12 and he was 10 we would do this four day journey involving one day on the train, two days on the Nile steamer, another day on the train, all on our own, with a few people helping us when we got to the station. And I think it probably develops a bit of independence and you know, resilience as you get used to that sort of thing, you're not so dependent of other people chaperoning you around. So I think it was probably helpful.
My father's position was in the… he was with the Sudan government and he was the… he took over the job in fact from his uncle before him. And the job really was more or less kind of liaison between the British government and the Sudanese, because my father went to Oxford and English educated and so he could put the British point of view to the Sudanese, and he knew the Sudanese. So was kind of the go-between… between, in the political service, between the Sudan government and the Sudanese. And then during the war he got involved with the broadcasting, you know, Sudanese radio and that side of it. So it was an interesting job and then led right up to when the Sudan became independent at the end of the war, launching that movement.
And then after the war when he came to this country he was more freelance and he tended to… he wrote, he wrote a lot of books and also did a lot of broadcasting for the BBC and taking part in writing for the media, political, on general political questions to do with the Middle East. So he was Civil Service, moving into the political area and enjoying himself writing books on the side. So it was quite a varied sort of background, but very much you know, a non-mathematical one. He studied history and nobody else in the immediate family was at all mathematical. But it meant that I had a kind of cultured background and lots of books round the house. I was introduced to, sort of, literature and music and art things in a way that perhaps my own children didn't perhaps get such exposure to.

Culture Club (box set)

The box set represents a history of the band with an array of singles, album tracks, demos, remixes, alternative versions, and previously unreleased songs. The inner artwork includes a 72-page glossy booklet, official photos, quotes, and notes from band members. All previously unreleased tracks have been remastered for this release.

The track entitled "Shirley Temple Moment" is a spoken-word track presenting the making of UK #3 hit "Victims", along with a bitter argument between band members while rehearsing it. The fourth CD is totally dedicated to remix versions of both previously released and unreleased tracks, collectively called 'The Drumheads Sessions'.

Culture Club (songbook)

Culture Club is a songbook by the Britishnew wave-oriented band Culture Club. It contains ten of their best songs for melody line with lyrics and guitar boxes, so that fans, either amateur or professional musicians, may try to play them if they wish.

Background

The songs featured in this greatest hits songbook include the ballad "Time (Clock of the Heart)", of which an orchestral instrumental exists, appropriately called "Romance Beyond the Alphabet". The vocal version of the popular song (which was a Top 3 in the UK, and a huge success worldwide) was not originally included on Culture Club's English edition of the group's first album Kissing to Be Clever, but it featured on the American version of the work, that's why the Kissing to Be Clever songbook contains the song as its last track (the Table of Contents highlighting that the track is 'not available on any album').

Archaeological culture

An archaeological culture is a recurring assemblage of artifacts from a specific time and place, which may constitute the material culture remains of a particular past human society. The connection between the artifacts is based on archaeologists' understanding and interpretation and does not necessarily relate to real groups of humans in the past. The concept of archaeological culture is fundamental to culture-historical archaeology.

Concept

Different cultural groups have material culture items which differ both functionally and aesthetically due to varying cultural and social practices. This notion is observably true on the broadest scales. For example, the equipment associated with the brewing of tea varies greatly across the world (see images). Social relations to material culture often include notions of identity and status.

4Culture

4Culture is a tax-exempt public development authority (PDA), with a fifteen member Board of Directors, who are nominated by the King County Executive and confirmed by the King County Council. A Public Development Authority is a public entity created by cities or counties to accomplish public purpose activities without assuming them into the regular functions of County government.

Background

4Culture evolved from the Office of Cultural Resources, a department of King County government, which housed King County's arts, heritage, preservation and public art office. In 2001, in reaction to the post-9/11 economic recession and subsequent elimination of its Current Expense (CX) funding, the Office of Cultural Resources staff proposed to the King County Executive and Council that they transition the office to a Public Development Authority (PDA). This structure would allow dedicated public funds to be stretched further through business innovations and allow access to other revenues, including grants and earned income through consulting services, that are traditionally beyond the reach of a government agency. The County Executive agreed and the County Council adopted an Ordinance approving the establishment of the Cultural Development Authority of King County in September 2002, effective January 1, 2003.

Culture 2000

Culture 2000 was a 7-year European Union (EU) programme, which had among its key objectives to preserve and enhance Europe's cultural heritage. Its duration was between 2000 and 2006, and it had a budget of €236.5 million.

The objective of Culture 2000 was to promote a common cultural area characterised by its cultural diversity and shared cultural heritage. Its stated aims were to encourage creativity and mobility of artists, public access to culture, the dissemination of art and culture, inter-cultural dialogue and knowledge of the history and cultural heritage of the peoples of Europe.

The program contributed to the financing of European Community co-operations in all artistic fields: performing arts, visual arts, literature, music, history and cultural heritage, etc. Equipped with €240 million over the period 2000-2006, this program aimed to develop the cultural diversity of the European Union, the creativity and the exchange between European cultural actors, whilst making culture more accessible to a larger public. Financial support was granted to projects which were selected on the basis of an annual Call for Proposals.

Jesus Culture

Jesus Culture is an international Christian revivalist youth outreach ministry that was formed at the Bethel Church of Redding, California. Jesus Culture Ministry hosts conferences and operates a record label, Jesus Culture Music, to share its message and spread worship. In 2013 Jesus Culture moved to plant a church in Sacramento. Meetings started on September 14, 2014.

Background

In late 1999, when the youth group at Bethel Church in Redding, California, led by youth pastor Banning Liebscher, launched the first Jesus Culture conference. Tony Cummings, music editor of Cross Rhythms, described the ministry as "one of the most significant Christian movements in post-war America".

According to Jesus Culture's website, "The heart of these gatherings was to serve other churches and lead young people to experience the radical love of God."

Conferences

Growing from the original conference in Redding, the organization now hosts annual conferences in Redding, Atlanta, Las Vegas, Dallas, Cleveland, and locations in Australia and the United Kingdom. The conferences bring thousands of young people from around the world to the host cities.

Brad Makes Cultured Butter | It's Alive | Bon Appetit

Bon Appétit test kitchen manager, Brad Leone, is back with episode 2 of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’sButter. It’s Alive.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Brad Makes Cultured Butter | It's Alive | Bon Appetit

Culture Club - Time (Clock Of The Heart)

Listen to more from Culture Club: http://cultureclub.lnk.to/Essentials
Vote for your favourite 80s hit of all time: https://lnk.to/80BestHits
Revisit the time when 80s pop ruled the world: http://www.udiscovermusic.com/stories/promised-you-a-miracle
Stream a playlist featuring Culture Club’s hits of the 80s: https://CultureClub.lnk.to/80sPop
Follow Culture Club & Boy George
https://en-gb.facebook.com/boygeorgeofficial/
https://twitter.com/boygeorge
https://twitter.com/realcultureclub
http://www.boygeorgeuk.com/
http://www.culture-club.co.uk/
Music video by Culture Club performing Time (Clock Of The Heart) (2004 DigitalRemaster).

Culture Club - Do You Really Want To Hurt Me

Listen to more from Culture Club: http://cultureclub.lnk.to/Essentials
Vote for your favourite 80s hit of all time: https://lnk.to/80BestHits
Revisit the time when 80s pop ruled the world: http://www.udiscovermusic.com/stories/promised-you-a-miracle
Stream a playlist featuring Culture Club’s hits of the 80s: https://CultureClub.lnk.to/80sPop
Follow Culture Club & Boy George
https://en-gb.facebook.com/boygeorgeofficial/
https://twitter.com/boygeorge
https://twitter.com/realcultureclub
http://www.boygeorgeuk.com/
http://www.culture-club.co.uk/
Music video by Culture Club performing Do YouReallyWant ToHurt Me (2004 DigitalRemaster).

18:07

What is Kefir? The Cultured Drink for a Healthy Colon

What is Kefir? The Cultured Drink for a Healthy Colon

What is Kefir? The Cultured Drink for a Healthy Colon

Kefir is a cultured yogurt-like drink that provides natural probiotic properties for reestablishing healthy gut flora. It can be made using raw dairy, coconut milk or other vegan nut milks.
As it ferments, it develops a complex matrix of beneficial microorganisms that can provide natural probiotic properties. Learn more about different types of starter cultures, like milk grains, water grains or powdered starters. We'll discuss the beneficial health components, plus how to make your own living enzyme-rich kefir drink.
Recommended Kefir Making Supplies
OrganicMilk Kefir Grains & Ebook - http://amzn.to/2gHwUGF
Kefir Grains, Org from Grass Fed Milk - http://amzn.to/2gcX5Bm
Live Organic Milk Kefir Grains, Live Culture - http://amzn.to/2fzbU2M
Kefir Starter, BodyEcology - http://bit.ly/1vR1xMg
Organic Milk Kefir Grains, Mr & Mrs Kefir - http://amzn.to/2gpweF1
Kefir Starter, Wilderness Family Naturals - http://amzn.to/2gopDqI
Florida Sun Kefir, Live Organic Water Kefir Grains - http://amzn.to/2gov4WX
Kefir Page: https://www.superfoodevolution.com/kefir.html
Additional Sourced Info:
Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods: http://bit.ly/1ytcFcA
Food Microbiology, Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis: http://bit.ly/1AxzGlS
Effects of probiotics on gut microbiota: mechanisms of intestinal immunomodulation and neuromodulation: http://1.usa.gov/1zjKf6c
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage: http://1.usa.gov/1JmPYSO
Food Science and Technology, Kefir – a complex probiotic: http://bit.ly/1CCat7j
Kefir, A Probiotic Gem Cultured with a Probiotic Jewel: http://bit.ly/1p1JMB4
Did Sex Emerge from Cannibalism? Sex, Death and Kefir. By Lynn Margulis: http://bit.ly/1vArvhj
Gut Flora: http://bit.ly/YWNmFW
The gut flora as a forgotten organ: http://1.usa.gov/1vArA4o
Gut flora in health and disease: http://1.usa.gov/1AxA7wv
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage: http://1.usa.gov/1JmPYSO
Kefir improves lactose digestion and tolerance in adults with lactose maldigestion.: http://1.usa.gov/1Bi4o26
The effect of kefir consumption on human immune system: a cytokine study: http://1.usa.gov/1EGzQ7L
All information is for educational purposes only and is the personal view of the author; not intended as medical advice,
diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.

33:53

Live Cultured Fermentation

Live Cultured Fermentation

Live Cultured Fermentation

Google Tech Talk
March 26, 2010
ABSTRACT
Presented by Benjamin T Stanley.
This presentation will consist of a brief history, process, and science of fermentation. It will cover specific examples of various categories of fermentation including alcohol production, dairy/cheese making, vinegar/pickling, and baking. Samples of various products will be shared and open to discussion with the group to talk about.
Benjamin T Stanley is a young aspiring chef, currently in the Chicago-land area. He holds a bachelors degree in Culinary Arts and Sciences from Kendall College ( Chicago, IL). He has background in many facets of the food industry including management, catering, nutrition, service, fine dining, research, and development. He is a national ranked chef with La Chaîne des Rôtisseurs, and has a passion for learning and teaching anything relating to the industry. He currently works for BellFlavors and Fragrances, a local flavoring and ingredient manufacturer, as an application chef. He assists in developing flavors, creating industrial formulations, and testing food products for worldwide consumption.

3:03

Michael Atiyah - A cultured background (4/93)

Michael Atiyah - A cultured background (4/93)

Michael Atiyah - A cultured background (4/93)

Born in 1929, British mathematician Michael Atiyah studied in Cambridge where he became a Fellow of Trinity College and later held professorships at Princeton and Oxford. He is best known for his work on the K-theory and the Atiyah-Singer IndexTheorem. [Listener: Nigel Hitchin]
TRANSCRIPT: There was a stage… when, I mean, during the first… just at the beginning of the war… we were in England, and then when the war started we were sort of stuck here. My father had to go back, and then we… later on we followed and we went through France just before the collapse of France. And we went to the Lebanon, and I was at that stage put into a school in the Lebanon because it was, sort of, still during the school term and I had to go to a school which was a quite different kind of school – French type school – totally different kind of education. I survived for a… only there for, I think, a term and I wouldn't have liked to have stayed there much longer. So my schooling wasn't that disturbed by the travelling around. That was the only time when I had a sort of bit of strange surroundings.
But the travelling, I think, as children you enjoy it. And we did the journey back from Khartoum to Cairo on our own, my brother and I – my brother's two years younger – when I was 12 and he was 10 we would do this four day journey involving one day on the train, two days on the Nile steamer, another day on the train, all on our own, with a few people helping us when we got to the station. And I think it probably develops a bit of independence and you know, resilience as you get used to that sort of thing, you're not so dependent of other people chaperoning you around. So I think it was probably helpful.
My father's position was in the… he was with the Sudan government and he was the… he took over the job in fact from his uncle before him. And the job really was more or less kind of liaison between the British government and the Sudanese, because my father went to Oxford and English educated and so he could put the British point of view to the Sudanese, and he knew the Sudanese. So was kind of the go-between… between, in the political service, between the Sudan government and the Sudanese. And then during the war he got involved with the broadcasting, you know, Sudanese radio and that side of it. So it was an interesting job and then led right up to when the Sudan became independent at the end of the war, launching that movement.
And then after the war when he came to this country he was more freelance and he tended to… he wrote, he wrote a lot of books and also did a lot of broadcasting for the BBC and taking part in writing for the media, political, on general political questions to do with the Middle East. So he was Civil Service, moving into the political area and enjoying himself writing books on the side. So it was quite a varied sort of background, but very much you know, a non-mathematical one. He studied history and nobody else in the immediate family was at all mathematical. But it meant that I had a kind of cultured background and lots of books round the house. I was introduced to, sort of, literature and music and art things in a way that perhaps my own children didn't perhaps get such exposure to.

Brad Makes Cultured Butter | It's Alive | Bon Appetit

Bon Appétit test kitchen manager, Brad Leone, is back with episode 2 of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’sButter. It’s Alive.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn
...

Chris Quilala singing "Your Love Never Fails" by Jesus CulturePre-order the NEWLiving With A Firealbum here: https://jcltr.lnk.to/firealbumYD
SUBSCRIBE to the Jesus Culture channel: http://smarturl.it/JesusCultureSub?IQid=youtube
Join JC on:
Instagram: http://instagram.com/jesusculture
Facebook: http://www.facebook.com/jesusculture
Twitter: http://twitter.com/jesusculture
Website: https://jesusculture.com
Lyrics:
Nothing can separate
Even if I ran away
Your love never fails
I know I still make mistakes
But You have new mercy for me everyday
Cause Your love never fails
You stay the same through the ages
Your love never changes
There may be pain in the night
But joy comes in the morning
When the oceans rage
I don't have to be afraid
Because I know that You love me
And Your lo...

published: 10 Mar 2009

Culture Club - Time (Clock Of The Heart)

Listen to more from Culture Club: http://cultureclub.lnk.to/Essentials
Vote for your favourite 80s hit of all time: https://lnk.to/80BestHits
Revisit the time when 80s pop ruled the world: http://www.udiscovermusic.com/stories/promised-you-a-miracle
Stream a playlist featuring Culture Club’s hits of the 80s: https://CultureClub.lnk.to/80sPop
Follow Culture Club & Boy George
https://en-gb.facebook.com/boygeorgeofficial/
https://twitter.com/boygeorge
https://twitter.com/realcultureclub
http://www.boygeorgeuk.com/
http://www.culture-club.co.uk/
Music video by Culture Club performing Time (Clock Of The Heart) (2004 DigitalRemaster).

Culture Club - Do You Really Want To Hurt Me

Listen to more from Culture Club: http://cultureclub.lnk.to/Essentials
Vote for your favourite 80s hit of all time: https://lnk.to/80BestHits
Revisit the time when 80s pop ruled the world: http://www.udiscovermusic.com/stories/promised-you-a-miracle
Stream a playlist featuring Culture Club’s hits of the 80s: https://CultureClub.lnk.to/80sPop
Follow Culture Club & Boy George
https://en-gb.facebook.com/boygeorgeofficial/
https://twitter.com/boygeorge
https://twitter.com/realcultureclub
http://www.boygeorgeuk.com/
http://www.culture-club.co.uk/
Music video by Culture Club performing Do YouReallyWant ToHurt Me (2004 DigitalRemaster).

published: 28 Feb 2009

What is Kefir? The Cultured Drink for a Healthy Colon

Kefir is a cultured yogurt-like drink that provides natural probiotic properties for reestablishing healthy gut flora. It can be made using raw dairy, coconut milk or other vegan nut milks.
As it ferments, it develops a complex matrix of beneficial microorganisms that can provide natural probiotic properties. Learn more about different types of starter cultures, like milk grains, water grains or powdered starters. We'll discuss the beneficial health components, plus how to make your own living enzyme-rich kefir drink.
Recommended Kefir Making Supplies
OrganicMilk Kefir Grains & Ebook - http://amzn.to/2gHwUGF
Kefir Grains, Org from Grass Fed Milk - http://amzn.to/2gcX5Bm
Live Organic Milk Kefir Grains, Live Culture - http://amzn.to/2fzbU2M
Kefir Starter, BodyEcology - http://bit.ly/1v...

published: 02 Mar 2015

Live Cultured Fermentation

Google Tech Talk
March 26, 2010
ABSTRACT
Presented by Benjamin T Stanley.
This presentation will consist of a brief history, process, and science of fermentation. It will cover specific examples of various categories of fermentation including alcohol production, dairy/cheese making, vinegar/pickling, and baking. Samples of various products will be shared and open to discussion with the group to talk about.
Benjamin T Stanley is a young aspiring chef, currently in the Chicago-land area. He holds a bachelors degree in Culinary Arts and Sciences from Kendall College ( Chicago, IL). He has background in many facets of the food industry including management, catering, nutrition, service, fine dining, research, and development. He is a national ranked chef with La Chaîne des Rôtisseurs, a...

published: 27 May 2010

Michael Atiyah - A cultured background (4/93)

Born in 1929, British mathematician Michael Atiyah studied in Cambridge where he became a Fellow of Trinity College and later held professorships at Princeton and Oxford. He is best known for his work on the K-theory and the Atiyah-Singer IndexTheorem. [Listener: Nigel Hitchin]
TRANSCRIPT: There was a stage… when, I mean, during the first… just at the beginning of the war… we were in England, and then when the war started we were sort of stuck here. My father had to go back, and then we… later on we followed and we went through France just before the collapse of France. And we went to the Lebanon, and I was at that stage put into a school in the Lebanon because it was, sort of, still during the school term and I had to go to a school which was a quite different kind of school – French ty...

Brad Makes Cultured Butter | It's Alive | Bon Appetit

Bon Appétit test kitchen manager, Brad Leone, is back with episode 2 of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultu...

Bon Appétit test kitchen manager, Brad Leone, is back with episode 2 of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’sButter. It’s Alive.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Brad Makes Cultured Butter | It's Alive | Bon Appetit

Bon Appétit test kitchen manager, Brad Leone, is back with episode 2 of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’sButter. It’s Alive.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Brad Makes Cultured Butter | It's Alive | Bon Appetit

Listen to more from Culture Club: http://cultureclub.lnk.to/Essentials
Vote for your favourite 80s hit of all time: https://lnk.to/80BestHits
Revisit the time when 80s pop ruled the world: http://www.udiscovermusic.com/stories/promised-you-a-miracle
Stream a playlist featuring Culture Club’s hits of the 80s: https://CultureClub.lnk.to/80sPop
Follow Culture Club & Boy George
https://en-gb.facebook.com/boygeorgeofficial/
https://twitter.com/boygeorge
https://twitter.com/realcultureclub
http://www.boygeorgeuk.com/
http://www.culture-club.co.uk/
Music video by Culture Club performing Time (Clock Of The Heart) (2004 DigitalRemaster).

Listen to more from Culture Club: http://cultureclub.lnk.to/Essentials
Vote for your favourite 80s hit of all time: https://lnk.to/80BestHits
Revisit the time when 80s pop ruled the world: http://www.udiscovermusic.com/stories/promised-you-a-miracle
Stream a playlist featuring Culture Club’s hits of the 80s: https://CultureClub.lnk.to/80sPop
Follow Culture Club & Boy George
https://en-gb.facebook.com/boygeorgeofficial/
https://twitter.com/boygeorge
https://twitter.com/realcultureclub
http://www.boygeorgeuk.com/
http://www.culture-club.co.uk/
Music video by Culture Club performing Time (Clock Of The Heart) (2004 DigitalRemaster).

Google Tech Talk
March 26, 2010
ABSTRACT
Presented by Benjamin T Stanley.
This presentation will consist of a brief history, process, and science of fermentation. It will cover specific examples of various categories of fermentation including alcohol production, dairy/cheese making, vinegar/pickling, and baking. Samples of various products will be shared and open to discussion with the group to talk about.
Benjamin T Stanley is a young aspiring chef, currently in the Chicago-land area. He holds a bachelors degree in Culinary Arts and Sciences from Kendall College ( Chicago, IL). He has background in many facets of the food industry including management, catering, nutrition, service, fine dining, research, and development. He is a national ranked chef with La Chaîne des Rôtisseurs, and has a passion for learning and teaching anything relating to the industry. He currently works for BellFlavors and Fragrances, a local flavoring and ingredient manufacturer, as an application chef. He assists in developing flavors, creating industrial formulations, and testing food products for worldwide consumption.

Google Tech Talk
March 26, 2010
ABSTRACT
Presented by Benjamin T Stanley.
This presentation will consist of a brief history, process, and science of fermentation. It will cover specific examples of various categories of fermentation including alcohol production, dairy/cheese making, vinegar/pickling, and baking. Samples of various products will be shared and open to discussion with the group to talk about.
Benjamin T Stanley is a young aspiring chef, currently in the Chicago-land area. He holds a bachelors degree in Culinary Arts and Sciences from Kendall College ( Chicago, IL). He has background in many facets of the food industry including management, catering, nutrition, service, fine dining, research, and development. He is a national ranked chef with La Chaîne des Rôtisseurs, and has a passion for learning and teaching anything relating to the industry. He currently works for BellFlavors and Fragrances, a local flavoring and ingredient manufacturer, as an application chef. He assists in developing flavors, creating industrial formulations, and testing food products for worldwide consumption.

Born in 1929, British mathematician Michael Atiyah studied in Cambridge where he became a Fellow of Trinity College and later held professorships at Princeton and Oxford. He is best known for his work on the K-theory and the Atiyah-Singer IndexTheorem. [Listener: Nigel Hitchin]
TRANSCRIPT: There was a stage… when, I mean, during the first… just at the beginning of the war… we were in England, and then when the war started we were sort of stuck here. My father had to go back, and then we… later on we followed and we went through France just before the collapse of France. And we went to the Lebanon, and I was at that stage put into a school in the Lebanon because it was, sort of, still during the school term and I had to go to a school which was a quite different kind of school – French type school – totally different kind of education. I survived for a… only there for, I think, a term and I wouldn't have liked to have stayed there much longer. So my schooling wasn't that disturbed by the travelling around. That was the only time when I had a sort of bit of strange surroundings.
But the travelling, I think, as children you enjoy it. And we did the journey back from Khartoum to Cairo on our own, my brother and I – my brother's two years younger – when I was 12 and he was 10 we would do this four day journey involving one day on the train, two days on the Nile steamer, another day on the train, all on our own, with a few people helping us when we got to the station. And I think it probably develops a bit of independence and you know, resilience as you get used to that sort of thing, you're not so dependent of other people chaperoning you around. So I think it was probably helpful.
My father's position was in the… he was with the Sudan government and he was the… he took over the job in fact from his uncle before him. And the job really was more or less kind of liaison between the British government and the Sudanese, because my father went to Oxford and English educated and so he could put the British point of view to the Sudanese, and he knew the Sudanese. So was kind of the go-between… between, in the political service, between the Sudan government and the Sudanese. And then during the war he got involved with the broadcasting, you know, Sudanese radio and that side of it. So it was an interesting job and then led right up to when the Sudan became independent at the end of the war, launching that movement.
And then after the war when he came to this country he was more freelance and he tended to… he wrote, he wrote a lot of books and also did a lot of broadcasting for the BBC and taking part in writing for the media, political, on general political questions to do with the Middle East. So he was Civil Service, moving into the political area and enjoying himself writing books on the side. So it was quite a varied sort of background, but very much you know, a non-mathematical one. He studied history and nobody else in the immediate family was at all mathematical. But it meant that I had a kind of cultured background and lots of books round the house. I was introduced to, sort of, literature and music and art things in a way that perhaps my own children didn't perhaps get such exposure to.

Born in 1929, British mathematician Michael Atiyah studied in Cambridge where he became a Fellow of Trinity College and later held professorships at Princeton and Oxford. He is best known for his work on the K-theory and the Atiyah-Singer IndexTheorem. [Listener: Nigel Hitchin]
TRANSCRIPT: There was a stage… when, I mean, during the first… just at the beginning of the war… we were in England, and then when the war started we were sort of stuck here. My father had to go back, and then we… later on we followed and we went through France just before the collapse of France. And we went to the Lebanon, and I was at that stage put into a school in the Lebanon because it was, sort of, still during the school term and I had to go to a school which was a quite different kind of school – French type school – totally different kind of education. I survived for a… only there for, I think, a term and I wouldn't have liked to have stayed there much longer. So my schooling wasn't that disturbed by the travelling around. That was the only time when I had a sort of bit of strange surroundings.
But the travelling, I think, as children you enjoy it. And we did the journey back from Khartoum to Cairo on our own, my brother and I – my brother's two years younger – when I was 12 and he was 10 we would do this four day journey involving one day on the train, two days on the Nile steamer, another day on the train, all on our own, with a few people helping us when we got to the station. And I think it probably develops a bit of independence and you know, resilience as you get used to that sort of thing, you're not so dependent of other people chaperoning you around. So I think it was probably helpful.
My father's position was in the… he was with the Sudan government and he was the… he took over the job in fact from his uncle before him. And the job really was more or less kind of liaison between the British government and the Sudanese, because my father went to Oxford and English educated and so he could put the British point of view to the Sudanese, and he knew the Sudanese. So was kind of the go-between… between, in the political service, between the Sudan government and the Sudanese. And then during the war he got involved with the broadcasting, you know, Sudanese radio and that side of it. So it was an interesting job and then led right up to when the Sudan became independent at the end of the war, launching that movement.
And then after the war when he came to this country he was more freelance and he tended to… he wrote, he wrote a lot of books and also did a lot of broadcasting for the BBC and taking part in writing for the media, political, on general political questions to do with the Middle East. So he was Civil Service, moving into the political area and enjoying himself writing books on the side. So it was quite a varied sort of background, but very much you know, a non-mathematical one. He studied history and nobody else in the immediate family was at all mathematical. But it meant that I had a kind of cultured background and lots of books round the house. I was introduced to, sort of, literature and music and art things in a way that perhaps my own children didn't perhaps get such exposure to.

Brad Makes Cultured Butter | It's Alive | Bon Appetit

Bon Appétit test kitchen manager, Brad Leone, is back with episode 2 of "It’s Alive," and this time he’s taking you to school, making tangy, creamy, salty cultured butter. Will it be boring? Nope. Is the process scientifically accurate? Maybe. Will there be jokes and made-up words? Most likely. Will you learn about butter? Of course. Get those churning hands ready, buy some buttermilk, cream, and grab some bread. It’sButter. It’s Alive.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Brad Makes Cultured Butter | It's Alive | Bon Appetit

Culture Club - Time (Clock Of The Heart)

Listen to more from Culture Club: http://cultureclub.lnk.to/Essentials
Vote for your favourite 80s hit of all time: https://lnk.to/80BestHits
Revisit the time when 80s pop ruled the world: http://www.udiscovermusic.com/stories/promised-you-a-miracle
Stream a playlist featuring Culture Club’s hits of the 80s: https://CultureClub.lnk.to/80sPop
Follow Culture Club & Boy George
https://en-gb.facebook.com/boygeorgeofficial/
https://twitter.com/boygeorge
https://twitter.com/realcultureclub
http://www.boygeorgeuk.com/
http://www.culture-club.co.uk/
Music video by Culture Club performing Time (Clock Of The Heart) (2004 DigitalRemaster).

Live Cultured Fermentation

Google Tech Talk
March 26, 2010
ABSTRACT
Presented by Benjamin T Stanley.
This presentation will consist of a brief history, process, and science of fermentation. It will cover specific examples of various categories of fermentation including alcohol production, dairy/cheese making, vinegar/pickling, and baking. Samples of various products will be shared and open to discussion with the group to talk about.
Benjamin T Stanley is a young aspiring chef, currently in the Chicago-land area. He holds a bachelors degree in Culinary Arts and Sciences from Kendall College ( Chicago, IL). He has background in many facets of the food industry including management, catering, nutrition, service, fine dining, research, and development. He is a national ranked chef with La Chaîne des Rôtisseurs, and has a passion for learning and teaching anything relating to the industry. He currently works for BellFlavors and Fragrances, a local flavoring and ingredient manufacturer, as an application chef. He assists in developing flavors, creating industrial formulations, and testing food products for worldwide consumption.

Michael Atiyah - A cultured background (4/93)

Born in 1929, British mathematician Michael Atiyah studied in Cambridge where he became a Fellow of Trinity College and later held professorships at Princeton and Oxford. He is best known for his work on the K-theory and the Atiyah-Singer IndexTheorem. [Listener: Nigel Hitchin]
TRANSCRIPT: There was a stage… when, I mean, during the first… just at the beginning of the war… we were in England, and then when the war started we were sort of stuck here. My father had to go back, and then we… later on we followed and we went through France just before the collapse of France. And we went to the Lebanon, and I was at that stage put into a school in the Lebanon because it was, sort of, still during the school term and I had to go to a school which was a quite different kind of school – French type school – totally different kind of education. I survived for a… only there for, I think, a term and I wouldn't have liked to have stayed there much longer. So my schooling wasn't that disturbed by the travelling around. That was the only time when I had a sort of bit of strange surroundings.
But the travelling, I think, as children you enjoy it. And we did the journey back from Khartoum to Cairo on our own, my brother and I – my brother's two years younger – when I was 12 and he was 10 we would do this four day journey involving one day on the train, two days on the Nile steamer, another day on the train, all on our own, with a few people helping us when we got to the station. And I think it probably develops a bit of independence and you know, resilience as you get used to that sort of thing, you're not so dependent of other people chaperoning you around. So I think it was probably helpful.
My father's position was in the… he was with the Sudan government and he was the… he took over the job in fact from his uncle before him. And the job really was more or less kind of liaison between the British government and the Sudanese, because my father went to Oxford and English educated and so he could put the British point of view to the Sudanese, and he knew the Sudanese. So was kind of the go-between… between, in the political service, between the Sudan government and the Sudanese. And then during the war he got involved with the broadcasting, you know, Sudanese radio and that side of it. So it was an interesting job and then led right up to when the Sudan became independent at the end of the war, launching that movement.
And then after the war when he came to this country he was more freelance and he tended to… he wrote, he wrote a lot of books and also did a lot of broadcasting for the BBC and taking part in writing for the media, political, on general political questions to do with the Middle East. So he was Civil Service, moving into the political area and enjoying himself writing books on the side. So it was quite a varied sort of background, but very much you know, a non-mathematical one. He studied history and nobody else in the immediate family was at all mathematical. But it meant that I had a kind of cultured background and lots of books round the house. I was introduced to, sort of, literature and music and art things in a way that perhaps my own children didn't perhaps get such exposure to.

Michael Atiyah - A cultured background (4/93)...

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Coldhearted

It feels like Im on a race against time.Cause there is so many things being shoved down our throats.Drowning in expectations.A Prewritten existence.You can’t judge my heart.When you’re standing from a far.You got it all it wrong, thinking that you had it all.cause you’re no different, no different then the rest.What the fuck do you want from me?What did you expect us to be?After all that you pushed us through.I will never shed a tear for you.Not a single tear for you.So save your breath.Cold hearted.(pick it up)I’m not buying into this shit anymore